Roman-Style Thin-Crust Pizzas
marthastewart.com · 2018 · Original
Roman al taglioas labeled by the source
DietNot vegetarian: thinly sliced prosciutto. Reviewed: prosciutto; ricotta; Alfredo sauce.
Against 5,130 pizza recipes
Roman al taglio style, one of 59 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration · 475 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourSemolina flour or fine cornmealn/a
- saltKosher salt and freshly ground peppern/a
- sauce tomatoQuick Alfredo Sauce2/3 cup · 133g
- oilExtra-virgin olive oiln/a
- dairy doughwhole-milk ricotta1 cup · 255g
- cheese otherParmigiano-Reggiano1/2 oz · 14.2g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh peas2/3 cup · 133g
- over cheesethinly sliced prosciutto3 oz · 85g
- over cheeselightly packed curly-leaf spinach leaves4 cup · 800g
- post bakeRed-pepper flakes
- over cheeseYukon Gold potatoes8 oz · 227g
- over cheesevery thinly sliced red-onion rounds1/2 cup · 100g
- post bakeBaby arugula
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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